Cauliflower and broccoli reception line
Customer demand
The client was looking for a solution for blanching and freezing cauliflower and broccoli. Spiessens was able to provide an answer with crate tilters, vibrators and weighing belts for single-layer product flows.
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Transport & Storage
Cauliflower and broccoli are transported into a storage bunker by a semi-automatic, electric box tipper/lift. Here the breakage is limited and the level is automatically controlled inside the bunker. Thanks to a wide, rising discharge belt, a single layer of product is obtained. This is crucial for the blancher.
Washing & Cleaning
Via a redler, the product goes onto a vibrator where the small pieces are removed. An air knife is used on the discharge conveyor for drying.
Inspection & Sorting
After the washer, the product is placed on a scouring belt (manual quality control) before entering the belt blancher.
Cooking & Cooling
In this process, it is crucial that the product enters the blancher evenly. By creating a single layer, the product can be blanched evenly.
Integration & Automation
For this project, Spiessens provided the complete control, logging of water and energy consumption and integration with platforms, support structures and stairs.
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